This recipe comes from a real skipper’s mate, Sue Bett, who
wrote a book for cooks on board yachts. They are
deliberately easy with the minimum of ingredients but still
have a little gourmet touch to them. You can substitute
Gruyere cheese for cheddar if you prefer, or if you want to
be really courageous, try some gorgonzola! The mustard is
also of your choosing. With pork, the secret is not to cook
too long or the meat will dry out.Cooking MethodWith a pulverizer, beat the pork fillets till
they are around 1 cm thick. In a heavy based frying pan,
without oil, lightly brown both sides of the fillets and
place in an oven dish. In a bowl, combine all the other
ingredients and spread over the pork fillets. Place in a
warm to moderate oven for around 30 minutes or until the
cheese turns bubbly and golden. Serve with mashed potatoes,
even ‘instant’ with some butter and chopped onion folded in.

Ingredients

serves 2

Pork fillets

4

Cream

1 cup

French mustard

1 tbspn

Freshly ground pepper

¼ tspn

Salt

to taste

Cheddar cheese (grated)

¾ cup

Update January 23, 2016

Great Guacamole

Avocados are still plentiful in the shops and the price has
been coming down each week. Guacamole is well known, but
there are a few ways to prepare this dish. There is also the
problem of telling when an avocado is ripe, which actually
is quite easy. Holding the avocado in the palm of your hand,
gently squeeze. If it is hard then it is not ripe yet. If it
has a little “give” then it is ripe. If it is squishy then
it is over-ripe.

Pork is a very popular dish that is plentiful and very
inexpensive compared to beef. Pork is one of the most
nutritious, easily prepared ingredients in the home kitchen.
The Dijon mustard gives the flavor to this dish. The
addition of the garlic just heightens the flavors. If you
want to give it an “Asian” flavor, sprinkle with chopped
coriander before serving. An ideal main dish for a dinner
party at home.

Cooking MethodIn a large skillet or even the wok, over medium heat, melt
butter with olive oil until it begins to sizzle; add pork
medallions. Cook over medium high heat, turning once, for
about 5 minutes or until pork is browned and fork tender.
Remove pork from skillet; set aside. In the same wok add
sour cream, milk, garlic and Dijon mustard. Continue
cooking, stirring constantly, until sauce is smooth and
heated through. Pour sauce over pork medallions, garnish
with green onions, sprinkle ground black pepper liberally
over them and add coriander if desired.

Ingredients

Serves 6

Butter

1 tbspn

Olive oil

1 tbspn

Pork fillet medallions

800 gm

Sour cream

1 cup

Milk

1/3 cup

Dijon mustard

2 tbspns

Garlic crushed

2 cloves

Green onions chopped

½ cup

Ground black pepper

as garnish

Update January 9, 2016

Pulled Pork

The easiest and most tender pulled pork comes out of the
slow cooker. Look to keep the cooking process for about
eight hours. By coating the pork with spices and herbs and
cooking on a bed of garlic and onions moistened with chicken
broth produces a very juicy pork.Cooking methodPlace the onions and garlic in an even layer in
the slow cooker and pour in the stock or broth. Combine the
sugar, chili powder, measured salt, cumin, and cinnamon in a
small bowl. Rub the spice mixture all over the pork and
place the meat on top of the onions and garlic. Cover and
cook until the pork is fork tender, about 8 to 10 hours on
low, and save the liquid.
Using two forks, shred the meat into bite-sized pieces.
Return the shredded meat to the slow cooker and mix to
combine. Add 1/4 cup of the liquid at a time to the slow
cooker until the pork is just moistened. Taste and season
with salt as needed.

Ingredients

Serves 4-6

Yellow onions, thinly sliced

2 medium

Garlic cloves, thinly sliced

4 medium

Chicken stock or low-sodium chicken broth

1 cup

Dark brown sugar

1 tablespoon

Chili powder

1 tablespoon

Sea salt

1 tbspn

Ground cumin

1/2 tspn

Ground cinnamon

1/4 tspn

Pork butt

2 kg cut into chunks

Update January 1, 2016

Fried rice from Bali

Here is something a little different
from the usual Asian fried rice. The
garlic and chillies will give this a
little more zing than standard fried
rice, but remember that the degree of
spiciness is under the control of the
cook! The secret with all fried rice is
to use the boiled rice left over from
yesterday which has been stored in the
fridge.

Cooking methodHeat the margarine in the wok and add
the onions until they change color. Add
the ham strips and garlic and stir-fry
quickly and then add the chilli sauce
and the chopped spring onions.
Now break up the cold boiled rice and
slowly add to the work, letting the rice
warm up without burning.
When the rice is thoroughly warmed
through, add the prawns, soy sauce and
fish sauce and continue stirring until
the prawns are also hot.
Serve in a warmed dish and sprinkle with
the scrambled egg and finally garnish
with the tomato slices.